Allspice

Alloy scrap Alloy steels Alloy X-2020 Allspice... 

Allspice AHspice is the dried, nearly ripe berry of the tree Pimenta dioica L., formerly caHed Pimenta officinalis-Uindkj (Myrtaceae),... 

Pimento Berry Oil. The pimento or allspice tree, Pimenta dioca L. (syn. P. officinalis, Liadl.), a native of the West Indies and Central America, yields two essential oils of commercial importance pimento berry oil and pimenta leaf oil. The leaf oil finds some use ia perfumery for its resemblance to clove leaf and cinnamon leaf oils as a result of its high content of eugenol. Pimento berry oil is an item of commerce with extensive appHcation by the flavor industry ia food products such as meat sauces, sausages, and pickles, and moderate use ia perfumery, where it is used primarily as a modifier ia the modem spicy types of men s fragrances. The oil is steam-distilled from dried, cmshed, fully grown but unripe fmits. It is a pale yellow Hquid with a warm-spicy, sweet odor with a fresh, clean topnote, a tenacious, sweet-balsamic-spicy body, and a tea-like undertone. A comparative analysis of the headspace volatiles of ripe pimento berries and a commercial oil has been performed and differences are shown ia Table 52 (95). 

Mode-, fancy, fashionable, -farbe, /. fashionable color or shade, -gewiirz, n. allspice, pimento. 

Nelke,/. clove pink (the flower). Nelken-gewachse, n.pl. (Boi.) Caryophylla-ceae. -kassie, /. clove cassia, -ol, n. clove oil, oil of cloves, -pfeffer, m. allspice, pimento, -pfefferwasser, n. (Pharm.) pimento water, -rinde, /. clove cassia, -s ure, /. eugenol caryophyllic acid, -stein, m. iolite. -wurzel, /. avens root. -zim(m)t, m. clove cinnamon, clove cassia. 

Pimento oils (allspice oil) are derived from pimento fruits and leaves. Pimento berry oil is obtained by steam distillation of the dried, fully grown, unripe, berrylike fruits of the pimento shrub, Pimenta dioica (L.) Merrill. (Myrtaceae), growing in the islands of the West Indies and Central America. It is a pale yellow to brown liquid with a spicy odor, reminiscent of eugenol. 

Allspice Ixl0=-5xl0 <10 -1x10= 5x10 -5x10 ... 

Salicylic acid anise, dill, white mustard, allspice, rosemary, thyme, majoram... 

In the year 1952, Chipault et al. mentioned that rosemary and sage have the best antioxidant activities, followed by oregano, thyme, clove, allspice and black pepper [28], By using the CO2 extraction the camosolic acid, the most effective substance in this respect, can be enriched to high concentrations. 

Brandy or alcohol extracts of spices and herbs may be used for flavoring vermouth (Rizzo, 1957). Spices like anola, and ginger are known to possess medicinal properties, as well as antimicrobial activities (Joshi and John, 2002). The precise details of extraction differ among manufactures. The more important botanical constituents include coriander, cloves, chamomile, dittany of Crete, orris, and quassia. Additional flavorant may include allspice, angelica, anise, bitter almond, cinchona, coriander, juniper, nutmeg, orange peel, and rhubarb. 

Rosengarten (1969) has presented a very interesting history of spices. In 1492, Christopher Columbus arrived in America while searching for a direct western route to the Spice Islands. Though he did not find the Spice Islands, Columbus brought allspice,... 

Cloves are more often used to assist the action of other herbal remedies rather than alone. When not available, allspice is substituted. It is spicy, warming, stimulant, anodyne, anaesthetic (topical), antiemetic, antigriping (added to other herbs), vermifuge, uterine stimulant, stomachic, aromatic, carminative, antiseptic, antiviral, antibacterial, antifungal, antispasmodic, expectorant, aphrodisiac and promotes salivation and digestive juices. The oil is expectorant, anaesthetic, emmenogogue it affects the kidney, spleen and stomach and has preservative properties. Tea made from clove bud (other herbs/spices can be used or added to cloves, such as allspice, bay, cinnamon and marjoram) has been used to relieve bronchitis, asthma, coughs, a tendency to infection, tuberculosis, altitude... 

Spices cloves. Optional allspice, aniseed, fennel, cinnamon, and cumin seed. 

Pimenta Oil occurs as a colorless, yellow, or orange liquid that becomes darker with age. It has the characteristic odor and taste of allspice. It is the volatile oil distilled from the fruit of Pimenta officinalis, Lindley (Fam. Myrtaceae). It is soluble in alcohol, in propylene glycol, and in most vegetable oils. 

PROP Contains eugenol. Distilled from the fruit of Pimenta officinalis Undl (Fam. Mjrtaceae). Yellow to red-yellow liquid odor and taste of allspice. D 1.018-1.048, refr index 1.527-1.540 20°. 

SYNS OIL OF ALLSPICE OIL OF PIMENTA OIL PIMENTA BERRIES OIL OF PIMENTO OILS, ALLSPICE OILS, PIMENTA PIMENTA BERRY OIL PIMENTA LEAF OIL PIMENTO OIL... 

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